Turkey Chili
Level
Easy
Time
35 Min
SErves
4
Calories
390
Fat
17g
Protein
32g
Carbs
32g
Ingredients
- 16 oz. (450g) turkey mince
- 1 medium onion, chopped
- 1 yellow pepper, chopped
- 1 cup (100g) celery, chopped
- 1 cup (130g) carrots, chopped
- 19 oz. (650ml) can of kidney beans
- 28 oz. (828ml) can of fire-roasted tomatoes or chopped tomatoes
- 3 cups (700ml) chicken stock
- ⅔ cup (160ml) can of tomato paste
- 1 tbsp. chili powder
- 1 ½ tsp. ground cumin
- ¼ tsp. ground cinnamon
- ¼ tsp. salt
- ⅛ tsp. pepper
- ⅛-¼ tsp. cayenne pepper, optional
- ⅛ cup fresh chopped coriander
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Instructions
Step 1
Drain the can of kidney beans and rinse with cold water. Set aside.
Step 2
Chop all the vegetables into small even sized pieces. Keep the onions separate.
Step 3
Place a non-stick frying pan over a medium-high heat. Sauté the onions in 1 tablespoon of oil and season with salt and pepper for 2 minutes. Now add in the turkey, mince and cook until the mince has browned. Now add in the rest of the vegetables and cook for 2 minutes.
Step 4
Add in the chicken stock, canned tomatoes, garlic, chili powder, kidney beans, ground cumin, tomato paste, and ground cinnamon. Stir well to combine, bring to a boil then turn down to simmer and simmer gently for 20 minutes.
Step 5
With 5 minutes of cooking time left, add in freshly chopped coriander and stir through.
Tip:
- A great make ahead dish, cook the night before for an easy grab and go lunch.
- Freeze the chili into individual-sized portions for easy weekly meal planning.




Finished Results

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